Pulled pork is a versatile and mouthwatering dish loved by many for its tender, juicy, and flavorful qualities. Whether you’re planning a backyard BBQ, a cozy family dinner, or a potluck event, this dish never fails to impress. We’ll walk you through the ultimate pulled pork recipe, complete with tips for achieving that perfect melt-in-your-mouth texture.
What is Pulled Pork?
Pulled pork is a classic American barbecue dish made from slow-cooked pork shoulder. The low-and-slow cooking method allows the meat to break down into tender shreds, making it easy to “pull” apart. It’s typically seasoned with a dry rub and enhanced with smoky flavors during the cooking process, often paired with a tangy barbecue sauce.
Choosing the Right Cut of Pork
The key to exceptional pulled pork lies in selecting the ideal cut of meat. The most popular choice is the pork shoulder, also known as a Boston butt or pork butt. This cut is rich in connective tissue, which breaks down during the slow cooking process, resulting in tender, flavorful meat.
Why Pulled Pork is a Crowd Favorite
Pulled pork is popular for its melt-in-your-mouth texture and ability to absorb bold flavors. Made from pork shoulder or pork butt, this dish is traditionally slow-cooked, allowing the meat to break down and achieve its signature tenderness. Whether served on buns, over rice, or as a taco filling, pulled pork offers endless possibilities for customization.
Ingredients
For the Pork:
- 4-5 lbs pork shoulder (Boston butt): This cut is ideal for its balance of fat and meat.
- 2 tablespoons olive oil: Helps the rub adhere to the pork.
For the Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons paprika (smoked for extra flavor)
- 1 teaspoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
Cooking Liquid for the Slow Cooker and Oven Method:
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
For the Sauce:
- 1 cup barbecue sauce (store-bought or homemade) or try switching the BBQ sauce for a spicy chipotle sauce.
Optional Toppings:
- Coleslaw
- Pickles
- Fresh cilantro
Directions
1. Prepare the Pork
- Rinse the pork shoulder under cold water and pat it dry with paper towels.
- Trim the Fat: Start by trimming excess fat from the pork shoulder, but leave a thin layer for flavor.
- Season Generously: Rub olive oil all over the pork, creating a sticky surface for the dry rub to adhere to. Mix salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub the mixture all over the pork, ensuring even coverage, For best results, let the seasoned pork rest in the fridge for at least 1-2 hours (or overnight).
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat, sear the pork on all sides until it’s browned to lock in the flavors (skip this step if you planning to use a smoker).
2. Choose Your Cooking Method
Pulled pork can be prepared in several ways, depending on your preference and available equipment.
A. Slow Cooker Method (Most Convenient)
- Place the seared pork into a slow cooker.
- Mix apple cider vinegar, chicken broth, brown sugar, and Worcestershire sauce. Pour the liquid over the pork.
- Cover and cook on low for 8–10 hours or high for 5–6 hours. The pork is ready when it easily shreds with a fork.
B. Oven Method (Great for Large Batches)
- Preheat your oven to 300°F (150°C).
- Place the pork in a roasting pan or Dutch oven with a lid.
- Add the cooking liquid (apple cider vinegar, chicken broth, brown sugar, and Worcestershire sauce).
- Cook for 5-6 hours, checking occasionally to ensure the liquid doesn’t evaporate completely.
C. Smoker Method (For Authentic BBQ Flavor)
- Preheat your smoker to 225°F (107°C).
- Use 2 tablespoons brown sugar with the same previous dry rub.
- Use wood chips like hickory, apple, or cherry for the best flavor.
- Place the seasoned pork shoulder directly on the smoker, fat side up.
- Monitor the Temperature: Use a meat thermometer to monitor the internal temperature of the pork.
- The Stall: At around 160°F (71°C), the pork will enter a “stall” phase, where the temperature plateaus. This is a normal part of the cooking process.
- Breaking the Stall: To break the stall, spritz the pork with apple juice or a vinegar-based solution every hour or so.
- Target Temperature: Continue smoking for about 8-10 hours until the internal temperature reaches 195–205°F (90–96°C).
3. Shred and Sauce
- Remove the pork from the cooker, oven, or smoker and let it rest for 20 minutes.
- Use two forks to shred the meat.
- Toss the shredded pork with some of the cooking liquid or your favorite barbecue sauce for added moisture and flavor or try switching for a spicy chipotle sauce.
Nutritional Information (Per 3 oz Serving)
considering a standard serving size of 3 ounces (85 grams) of cooked, sauced pulled pork. The values can vary depending on the specific recipe, the amount of sauce used, and the cooking method.
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 220 | 11% |
| Total Fat | 13 g | 17% |
| – Saturated Fat | 4 g | 20% |
| Cholesterol | 70 mg | 23% |
| Sodium | 400 mg | 17% |
| Total Carbohydrates | 8 g | 3% |
| – Sugars | 6 g | – |
| Protein | 18 g | 36% |
| Fiber | 0 g | 0% |
Video
How to Serve Pulled Pork
Pulled pork is incredibly versatile, making it a crowd-pleaser for any occasion. Here are some popular serving ideas:
1. Classic Pulled Pork Sandwiches
Pile the shredded pork onto a soft hamburger bun and top it with coleslaw for a perfect contrast of flavors and textures.
2. Pulled Pork Tacos
Use corn or flour tortillas and garnish with pickled onions, avocado, and a drizzle of lime crema.
3. Loaded Baked Potatoes
Top a baked potato with pulled pork, shredded cheese, sour cream, and green onions.
4. Pulled Pork Nachos
Layer tortilla chips with pulled pork, melted cheese, jalapeños, and your favorite toppings.
5. BBQ Bowls
Combine pulled pork with rice, roasted vegetables, and fresh herbs for a hearty and wholesome meal.
Tips for Perfect Pulled Pork
- Choose the Right Cut: Pork shoulder or Boston butt is ideal due to its marbling, which ensures tender meat.
- Season Overnight: For deeper flavor, season the pork and refrigerate overnight before cooking.
- Low and Slow is Key: Cooking at a low temperature for a long time breaks down the connective tissues, resulting in juicy, flavorful meat.
- Don’t Skip the Rub: The dry rub adds depth and enhances the pork’s natural flavors.
- Monitor Temperature: If smoking, use a meat thermometer to ensure your pork reaches the ideal internal temperature for shredding.
- Let it Rest: After cooking, allow the pork to rest for 15-20 minutes before shredding to lock in the juices.
- Experiment with Wood Chips: If using a smoker, try different wood chips for unique flavors, such as mesquite for a bold taste or applewood for a sweeter touch.
Storing and Reheating Pulled Pork
Pulled pork is great for meal prep or leftovers. Here’s how to store and reheat it:
Storage:
- Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze it in individual portions with sauce to prevent drying out for up to 3 months.
Reheating:
- Reheat in a skillet over medium heat with a splash of water or broth.
- Microwave on medium power, stirring occasionally to ensure even heating.
